Ingredients:

• 4 large green tomatoes, sliced ¼-inch thick
• 1 cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 2 large eggs
• ½ cup buttermilk
• 1 cup yellow cornmeal
• ½ cup breadcrumbs
• Vegetable oil, for frying
• ½ tsp garlic powder
• Ranch dressing or remoulade sauce, for serving (optional)

Method:

1. Slice the green tomatoes into ¼-inch thick rounds and pat them dry with paper towels.
2. In one shallow bowl, combine the flour, salt, black pepper, paprika, and garlic powder. In a second bowl, whisk together the eggs and buttermilk. In a third bowl, mix the cornmeal and breadcrumbs.
3. Coat each tomato slice in the seasoned flour, then dip it into the egg mixture, and finally press it into the cornmeal mixture until evenly coated.
4. Heat about ½ inch of vegetable oil in a large skillet over medium heat. Test the oil with a small pinch of the coating—it should sizzle immediately.
5. Fry the tomatoes in batches for 2–3 minutes per side, or until golden brown and crispy. Avoid overcrowding the skillet.
6. Transfer the fried tomatoes to a paper towel-lined plate to drain. Serve immediately with ranch dressing or remoulade sauce. 🍅✨

FriedGreenTomatoes